Sweet Potato Hash with Bacon and Kale

Hi friends. Wow, what a doozy the last couple of weeks have been. I recently interviewed for a new position at work that’s just perfect for me- it went well. The waiting, afterwards, was rough. I tried to remain zen about it. That failed. I was offered the position today, am thrilled!
Also exciting, I purchased a legit and non-cellphone camera for this food blog project of mine. It arrived Wednesday. Huzzah! It has a lot of buttons on it. I will learn. So, this will be my final post with cellphone food pictures. Lucky you, lucky me! Let’s eat!

This week is all about breakfast for dinner at chez Hendrickson- I’ll be sharing with you hash, two ways. For this post, a sweet potato hash with bacon, kale, and eggs. It’s simple and hearty and it only messes up one pan. And that counts for a bunch, when you only have two feet of counter space in your kitchen.

Hash is just a neat concept. It’s an easy formula- some kind of potato, plus a veggie or two, plus some form of pork, and eggs. I’m a big fan of recipes like that- when everything is interchangeable, you are free to explore endless combinations, and you win every time. I like winning. I feel like I’m winning this week. Thanks for reading- I hope you’ll decide to put this hash in your beautiful face.

Heat a large skillet over medium heat. Cook bacon until crispy. Remove bacon to a plate, but leave behind as much rendered fat as possible.

Saute kale in rendered bacon fat. Season with salt and pepper, and stir constantly until wilted. Add to bacon plate.

Add a small amount of olive oil to the pan, if needed. Add sweet potato to pan and toss to coat with oil. Sprinkle in some cayenne pepper and salt to taste, stir, and arrange potatoes in an even single layer.

Pour in water and cover. Cook 5 minutes. Uncover, stir and flip potatoes, and recover. Cook another 5 minutes.

Uncover. Add bacon and kale back into pan, stir, and arrange in an even layer. Crack eggs on top of the hash. Cover, and cook until egg whites are set and yolks are cooked to preferred hardness, about 5-7 minutes for runny yolk.

Garnish eggs with a sprinkle of paprika, if desired. Divide hash over two plates.